芽孢杆菌对发酵大豆产生氨基酸和挥发性香气成分的影响
张妍,武俊瑞,曹承旭,邱博书,马颖,史海粟,杨慧,乌日娜
Effect of Bacillus on Amino Acids and Volatile Aroma Components of Fermented Soybean
ZHANG Yan, WU Junrui, CAO Chengxu, QIU Boshu, MA Ying, SHI Haisu, YANG Hui, WU Rina
食品科学 . 2020, (20): 242 -248 .  DOI: 10.7506/spkx1002-6630-20190829-324